1 - Place cashew nuts in a bowl, cover with water and let soak for at least 4 hours or overnight. Drain and rinse well.

2 - Make the crust. In a food processor, pulse hazelnuts until a fine grind. Add in salt and maple syrup and continue mixing a few seconds.Add dates and mix again until it forms a chunky mixture that sticks together. Press into a 19 cm springform pan (or a pie form lined with parchment paper). Refrigerate while you make the filling.

NOTE / - Feel free to replace almond milk by any other plant based milk (oat, hazelnut etc). - You can use roasted hazelnuts instead of raw for the topping if you like. Spread them on a baking sheet and bake in the oven at 200 C° for about 15 minutes. To remove skins, place roasted hazelnuts in a kitchen towel and rub vigourously. - Both fresh or frozen blueberries would work well in this recipe.

BLUEBERRY SAUCE

1 CUP / 100 G BLUEBERRIES

JUICE OF 1/2 LEMON

1/2 TSP VANILLA POWDER

MAPLE SYRUP OR HONEY (OPTIONAL)

Use a food processor or a hand mixer to mix all ingredients until you got a smooth sauce.Add maple syrup or honey to taste if you like.

Store in the fridge for up to five days.

NOTE / This simple sauce is also a delicious addition to porridge or pancakes.